Mi Goreng

10
min
Prep time
25
min
Cook time

Savour the bold flavours of this Mi Goreng, featuring Harvest B Chicken Style Strips, crisp veggies, and a rich, tangy sauce—your go-to for a quick and delicious stir-fry!

Ingredients

Serves
  • Harvest B Chicken Style Strips
  • 250g dried fine egg noodles
  • 2 tbsp kecap manis
  • 2 tbsp soy sauce
  • Juice of 1 lime
  • 2 eggs, beaten
  • 80ml peanut oil, divided
  • 3 garlic cloves, finely chopped
  • 1 long red chili, deseeded and sliced
  • 4 spring onions, thinly sliced
  • ½ tsp dried shrimp paste
  • 1 celery stalk, finely sliced
  • 1 bok choy, finely sliced
  • ¼ wombok cabbage, finely sliced
  • 100g bean sprouts, trimmed
  • 1 Lebanese cucumber, julienned

Instructions

  1. Cook the noodles according to packet instructions, drain, and rinse under cold water. Set aside.
  2. In a small bowl, mix kecap manis, soy sauce, and lime juice. Set aside.
  3. Heat 1 tbsp of oil in a wok over high heat. Add the beaten eggs, swirl to form a thin omelette, and remove once set. Roll up and slice.
  4. Return the wok to heat, add 1 tbsp oil, and stir-fry the pre-sous vide chicken strips to heat through, then remove and set aside.
  5. Add the remaining oil to the wok and stir-fry garlic, chili, spring onions, and shrimp paste for 1-2 minutes.
  6. Add celery, bok choy, and cabbage, stir-frying for another 1-2 minutes until just tender.
  7. Add noodles, chicken strips, fried egg, and the sauce. Toss for 2 minutes until everything is coated in the sauce and heated through.
  8. Top with bean sprouts, cucumber, and a wedge of lime, and serve immediately.

Made with B Strong

Chicken Style Strips
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